Valentine Heart Marshmallows



30 min


2 hrs 40 min


35 to 40 marshmallows

Valentine Heart Marshmallows

Making your own soft, squishy marshmallows is actually super easy. The only sticky part? Not eating them all yourself.


  • 2 7-g unflavoured gelatin powder envelopes
  • 1/2 tsp vanilla
  • red liquid food colouring , (optional)
  • 3/4 cup granulated sugar
  • 1/3 cup corn syrup
  • 1/8 tsp salt
  • 1/4 cup icing sugar
  • 1 tbsp cornstarch


  • Line a 9 x 13-in. baking dish with plastic wrap, letting a few inches hang over the sides. Lightly spray lined dish, another large piece of plastic wrap and a spatula with oil.
  • Pour 1/4 cup water into the bowl of a stand mixer with whisk attachment. Sprinkle in gelatin. Add vanilla and 10 drops food colouring, if desired. Let stand at least 2 min. Meanwhile, combine granulated sugar with corn syrup, salt and 1/4 cup water in a small saucepan set over high. Boil, without stirring, for 1 min.
  • With mixer on high, slowly pour hot syrup in a steady stream down the side of the bowl, beating until thick, floppy peaks form, 4 to 6 min. Using oiled spatula, scrape into prepared dish, smoothing top. Lay prepared plastic wrap, oil-side down, on marshmallow. Press down gently to smooth top. Let stand at room temperature until firm, about 2 hours.
  • Whisk icing sugar with cornstarch in a small bowl. Discard top piece of plastic wrap. Sift one-third of mixture over top of marshmallow. Turn out onto a cutting board. Discard bottom plastic wrap. Sift half of remaining mixture overtop. Dip a 2-in. heart-shaped cookie cutter in mixture, then cut shapes, alternating direction. Roll cut marshmallows in remaining mixture to coat all sides.

Nutrition (per marshmallow)

  • Calories
  • 16,
  • Carbohydrates
  • 4 g,
  • Sodium
  • 6 mg.


Store marshmallows in a covered container for up to five days. You can also chop up remaining bits into mini marshmallows!

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.